Coconut Oil Oven Fried Chicken

 

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Whenever you cook with oil, your health can be damaged. The oil you choose to cook with must be stable enough to resist chemical changes when heated to high temperatures, otherwise it will be oxidized and convert your good cholesterol into bad cholesterol. When you cook with canola, corn, and soy oil mixed with oxygen, then it goes rancid which can cause vascular disease.

I read  many articles that coconut oil is the best for cooking because it is much less susceptible to heat damage. So whenever you cook a good-quality coconut oil can be used in place of any other oil. But make sure you get  an organic and cold pressed coconut oil.

Coconut Oil Oven Fried Chicken

5 organic chicken thighs
2 cups buttermilk
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1 extra large egg
1/2 cup Panko or bread crumbs
1 tablespoon onion powder
1/2 cup coconut oil
salt, pepper

Preheat oven to 375 F.

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Soak the chicken thighs in buttermilk for tendering for about 30 minutes and pat dry with paper towel. Take out the skin and sprinkle with salt and pepper.

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Prepare three shallow plates or bowls. In the first bowl, mix with all-purpose flour, garlic powder, paprika. In the second bowl, beat the egg. In the last bowl, mix Panko and onion powder. Put all three bowls in a row. Dredge the chicken piece by piece in the flour, then the egg, then the Panko mixture or bread crumbs, until all pieces are coated. Picture1572.jpg-1

Pour the coconut oil into a 9×13 inch baking dish. Add the chicken to the dish.

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Bake in the preheated oven for 30 minutes.

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Then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels.

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Serve immediately with salad or your favorite vegetables.

Picture1576.jpg-1 Crispy outside, moist inside and lovely coconut flavor. No more KFC! Enjoy!

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